After making the vanilla bourbon ice cream, I had to give the chocolate a try.
I am sold on this no-churn ice cream.
It’s so so easy, and it is so creamy. Bittersweet chocolate makes this incredible, and on a whim I sprinkled some fleur de sel on top. My heart stopped on the first bite.
I have been daydreaming of other flavor combinations, and am going to be experimenting this summer.
Ice cream is always a favorite treat for my little ones, and a little bit goes a long way here – it’s so rich and dreamy.
Good bye, Dairy Queen. I’ll stick with my homemade goodness.
no-churn bittersweet chocolate ice cream with fleur de sel
recipe adapted from cooks country.
In place of the espresso powder and hot water I used 1 tablespoon of cold press coffee. 1 tablespoon strong brewed coffee would also work.
No-Churn Bittersweet Chocolate Ice Cream
Servings: 8 servings
- 4 ounces bittersweet chocolate chopped fine
- 1 teaspoon instant coffee or espresso powder [see note]
- 1 tablespoon hot water
- 1/2 cup sweetened condensed milk
- 1/2 teaspoon vanilla extract
- pinch salt
- 1 1/4 cups cold heavy cream
- fleur de sel [for sprinkling]
- Combine coffee powder and hot water in a small bowl. Let stand until coffee dissolves, about 5 minutes. Microwave chocolate, sweetened condensed milk and coffee mixture in a large bowl, stirring every 10 seconds, until chocolate is melted, about 1 minute. Stir in vanilla and salt. Let cool.
- With a standing mixer, whip cream on medium high until soft peaks form. Whisk one third of whipped cream into chocolate mixture. Fold remaining whipped cream into chocolate mixture until incorporated. Freeze in an airtight container until firm, at least 6 hours or up to 2 weeks.